Unearthing and re-creating the "company food" of yesteryear! I'll cook it, my husband will eat it, and you'll rest easy in the knowledge that your next backyard party or church potluck will be a success!

Slice cucumbers into one inch slices. With spoon or melon baller, hollow out center of each slice. Mix cream cheese, yogurt, shrimp and eggs until smooth. Fill cucumber cups with shrimp mixture, top with dill and paprika if desired. Chill before serving.

Preheat the oven to 400 degrees F. Lightly coat a large rimmed
baking sheet with vegetable oil. Dry the chicken wings with paper towels
and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable
oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2
teaspoon pepper. Pour the mixture over the wings and toss well to coat.
Spread the wings in a single layer on the prepared baking sheet.

Bake
the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make
the sauce: Melt the butter in a small pot over medium heat. Add the
honey, Sriracha, soy sauce and lime juice and stir until the mixture
bubbles gently. Remove from the heat and set aside.

Carefully
remove the wings from the baking sheet and transfer to a large bowl.
Pour the warm sauce over the wings and gently toss to coat. Transfer the
wings to a serving platter and drizzle with more honey; serve with lime
wedges.

Recipe courtesy of Judi Stowell for Food Network Magazine

Episode VII: Darth Taters

1 lb. Mexican chorizo

1/2 green pepper, diced

1/2 medium onion, diced

1 package frozen tots

Shredded cheddar cheese, to taste

Brown chorizo. In same pan, sauté onions and peppers until soft.

Add frozen tots to baking dish. Top with chorizo and vegetable. Top entire casserole with shredded cheese. Bake at 350 degrees for 25-30 minutes.

In
blender, place flan ingredients. Cover; blend on high speed until
smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture
will mix with batter, but they will separate during baking, forming 1
layer of cake and 1 layer of flan.)

Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan.

Bake
about 1 hour or until toothpick inserted in cake comes out clean.
Remove cake pan from water bath to cooling rack; remove foil. Cool
completely, at least 1 hour.

From Bacon Today:1 loaf Challah bread, torn into small pieces and toasted
1 lb. bacon
½ cup brown sugar (to candy the bacon)
1 cup Guinness beer
1.5 cups 1% milk
1.5 cup half and half
3 eggs, beaten
1 cup brown sugar
½ cup melted butter
11 ounces dark chocolate chips
4 tsp. vanilla extract
1/2 tsp. saltTo candy the bacon: Rub brown sugar on both sides of each bacon
strip. Place on a baking sheet or casserole dish, then place in a cold
oven. Turn oven to 400° F and bake for 17-20 min until bacon is crisp.
You may need to flip the bacon halfway through to avoid burning on one
side. Set aside and allow to cool, then chop into bits.
Reduce oven temp to 350° F. Place pieces of Challah bread on baking
sheets and toast for 5-10 min until no longer soft. Remove from oven and
allow to cool for 10 min.In a large bowl, add eggs and gently beat until the yolks are
combined with the whites. Add milk, half and half, Guinness, brown
sugar, vanilla extract, salt and butter to the eggs and mix. Add the
toasted bread to the liquid and mix until all the bread is wet. Get your
hands in there and get ‘em dirty! Then add the chocolate and half the
candied bacon until combined. Butter a 9 x 13 casserole or baking dish
and then add the bread.Bake for 1 hour or until a toothpick inserted in the middle comes out
clean. Allow to cool for 15 min. before cutting. Drizzle with chocolate
or caramel syrup then sprinkle remaining bacon on top and serve.

Heat
oven to 350°F. Unroll 1 can of dough and separate into 2 long
rectangles. Place in ungreased 13x9-inch pan; press in bottom and 1/2
inch up sides to form crust. (If using crescent rolls, firmly press
perforations to seal.) Bake 5 minutes. Meanwhile, in large bowl, mix
walnuts, 1/2 cup of the sugar and the cinnamon.

Spoon
walnut mixture evenly over crust. Separate remaining can of dough into 2
long rectangles. Place over walnut mixture; press out to edges of pan.
With tip of sharp knife, score dough with 6 lengthwise and 6 diagonal
markings to form 36 diamond-shaped pieces, using dough edges and
perforations as a guide.